牛油果黄酮提取工艺优化及其体外抗氧化活性分析

Optimization of Flavonoids Extraction from Avocados by Response Surface Methodology and Analysis of in Vitro Antioxidant Activity

为明确牛油果中总黄酮最佳提取工艺,并确定其抗氧化活性,利用微波辅助响应面法优化牛油果总黄酮提取工艺,并以提取的总黄酮进行DPPH~.、羟自由基和还原力的抗氧化性试验。结果表明:经过响应面优化,得到最佳工艺参数,修正后为料液比为32 mL/g、乙醇浓度72%、微波功率为268 W和提取时间28 min,取得的提取率为19.68 mg/g,与理论值(19.77 mg/g)相差为0.46%;牛油果总黄酮体外抗氧化活性实验表明,相同浓度下其对2种自由基清除能力优于BHT,弱于Vc,且具有较强的还原能力。研究结果可以为牛油果黄酮提取和抗氧化应用提供理论指导。

In order to clarify the optimal extraction process of total flavonoids in avocado,and determine its antioxidant activity,the response surface method was used to optimize the ultrasonic assisted extraction of total flavonoids from avocado,and the total flavonoids extracted by optimal solution were used for DPPH~.,hydroxyl radical and antioxidant test for reducing power.The results showed that:After optimization of the response surface,the best process parameter correction was obtained:the material-liquid ratio was 32 mL/g,the ethanol concentration was 72%,the microwave power was 268 W,and the extraction time was 28 min.The extraction rate in this condirtion was 19.68 mg/g.The difference from the theoretical value(19.77 mg/g)was 0.46%.Avocado total flavonoids in vitro antioxidant activity experiments showed that the two free radical scavenging ability was better than BHT at the same concentration,weaker than Vc,and had strong reducing ability.This study can provide a theoretical reference for the extraction and antioxidant analysis of avocado flavonoids.